Baked Chicken Parmesan | I know I am a little late but, Happy New Year! It’s been a busy few weeks which is why I am so behind the ball. Great way to start off the new year, right?
For many with the new year comes new year resolutions. The most common resolutions are either about weight loss or just general better health. Over the last two years, I have managed to get lighter and fitter. So, I’ve decided that I would start to share a little about that journey.
When it comes to “diet” I don’t restrict any particular food or food category. I eat all the foods! I’m just wiser and more balanced about your choices. Today I am going to share one of my favorite lighter version comfort foods, baked chicken parmesan.
I love, love, love chicken parmesan. A good chicken parmesan should tender, flavorful, and have a crispy crust that can stand up to the saucy cheesy topping.
My Super Secret to Make Bake Chicken Parmesan Crispy
So, I have a secret trick to make baked chicken parmesan crispy. Full disclosure it may seem really odd to some and in no way is it authentically Italian but, it’s delicious and will guarantee your chicken parmesan will be crispy. My secret? Mayonnaise.
Don’t look at me like that! Trust me. Let me explain why mayonnaise is the best. Mayonnaise is simply emulsification of eggs and oil. And, if you have ever made a traditional chicken parmesan you know you have to dredge the chicken in eggs and then pan fry it in oil. So, mayonnaise!
Mayonnaise browns and crisps better than butter and leaves a less oily residue. It has a higher smoke point than butter so you are less likely to end up with burnt bitter edges. Also, I find you don’t need as much mayonnaise as you do butter to get a good crispy golden crust.
How to Make Oven Baked Chicken Parmesan
- Heat oven to 450°F. and line a sheet pan with parchment paper
- Combine mayonnaise, Italian seasoning, and salt. Whisk together until well combined.
- Toss the chicken breast in the mayonnaise mixture until evenly coated. Pour panko bread crumbs in a shallow dish. Coat the chicken with panko breadcrumbs. Place on baking sheet.
- Bake in the oven for 25 minutes.
- In a small bowl combine mozzarella and parmesan, mix until well combined. Remove chicken from the oven, spoon 1 tablespoon of sauce over each piece of chicken and top each cheese mixture.
- Bake 5 more minutes or until cheese is melted.
Why I Make Oven Baked Chicken Parmesan with Panko Bread Crumbs vs. Traditional Bread Crumbs
I will just get straight to the point. I use panko bread crumbs instead of traditional breadcrumbs because they are better. Panko breadcrumbs are much larger than traditional breadcrumbs so they stay crispier than traditional breadcrumbs.
Combine the mayonnaise with the panko breadcrumbs which holds up to the sauce and cheese and you are sure to have the crispiest chicken parmesan.
Oven Baked Chicken Parmesan Recipe Ingredients
2 8-oz chicken breasts
1 tablespoon Italian seasoning
2 tablespoons olive oil mayo
1 cup panko breadcrumbs
2 tablespoons parmesan cheese
1/2 cup shredded mozzarella
1/2 cup pasta sauce
Do You Cover Oven Baked Chicken Parmesan?
No, do not ever cover baked chicken parmesan. Covering anything traps the heat of what you are cooking, which in turn creates steam. The steam will result in sad soggy chicken parmesan. And after all that work the last thing you want is soggy chicken parmesan.
When I have my life together I like to do some meal prep and one of the things I like to make is my roasted vegetable pasta sauce. Which is great to use in this recipe. A lot of store-bought pasta sauces have added sugar so when I have time I like to make it myself. I also like to use the sauce in my Healthy Italian Turkey Meatballs.
Trying to eat right when you are craving something cheesy, saucy, and crunchy doesn’t have to be hard if you make my baked chicken parmesan. And if you are in search of even more healthy dinner ideas? Visit my entire collection of healthy recipes.
more healthy dinner love
- light thai peanut noodles with chicken
- skillet cauliflower mac and cheese
- healthy slow cooker buffalo chicken sweet potatoes
- cauliflower rice skillet with zucchini and kielbasa
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- 2 8oz chicken breasts, split lengthwise
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil mayo
- 1 cup panko breadcrumbs
- 2 tablespoons parmesan cheese
- 1/2 cup shredded mozzarella
- 1/2 cup roasted vegetable pasta sauce
- 1 teaspoon kosher salt
Heat oven to 450°F. and line a sheet pan with parchment paper
Combine mayonnaise, Italian seasoning, and salt. Whisk together until well combined.
Toss the chicken breast in the mayonnaise mixture until evenly coated. Pour panko bread crumbs in a shallow dish. Coat the chicken with panko breadcrumbs. Place on baking sheet.
Bake in the oven for 25 minutes.
In a small bowl combine mozzarella and parmesan, mix until well combined. Remove chicken from the oven, spoon 1 tablespoon of sauce over each piece of chicken and top each cheese mixture.
Bake 5 more minutes or until cheese is melted.
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Serving Size:1 breast
Amount Per Serving: Calories: 301 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 109mg Sodium: 609mg Carbohydrates: 14g Fiber: 2g Sugar: 4g Protein: 32g